Grilled Hazelnut Salmon With Watercress, Snow Pea, And Beet Salad

• 8 oz golden or red baby beets, trimmed, scrubbed or peeled, and quartered
• 6 oz snow peas, trimmed (about 1 1/2 cups)
• 4 6 oz skinless salmon fillets, about 1 inch thick
• 1 tbsp hazelnut oil
• 1/3 cup finely ground hazelnuts
• 2 tbsp flour
• 1/2 tsp kosher salt
• 1/4 cup hazelnut oil
• 1/3 cup white balsamic vinegar
• 2 1/2 cups watercress
• 3 tbsp finely chopped chives

1. Cook beets in boiling lightly salted water 15 to 20 minutes or until tender; drain. Set aside. Meanwhile, place steamer basket in saucepan, bring 1 inch of water to boil. Add snow peas, cover and steam 2 to 3 minutes or until just tender. Rinse with cold water; drain. Set aside.
2. Brush rounded side of salmon with 1 tbsp hazelnut oil. In 9 inch pie plate combine ground hazelnuts, flour and kosher salt. Dip brushed side of salmon in nut mixture to coat.
3. Preheat gas grill and then reduce heat to medium and adjust for indirect cooking. Place salmon on grill rack not directly over heat. Cover and grill 14 to 18 minutes or until fish flakes easily or bake in 450 degree oven for 8 to 12 minutes.
4. Meanwhile, in small bowl combine white balsamic vinegar and 1/2 tsp salt; whisk in 1/4 cup hazelnut oil. Remove 1/4 cup dressing; set aside. In large bowl toss watercress, chives, pea pods, and beets with remaining dressing. Divide amount 4 serving plates. Add one salmon fillet, coated side up, to each plate. Drizzle salmon with reserved dressing.

golden, snow peas, salmon, hazelnut oil, flour, kosher salt, hazelnut oil, white balsamic vinegar, watercress, chives

Taken from www.epicurious.com/recipes/member/views/grilled-hazelnut-salmon-with-watercress-snow-pea-and-beet-salad-52376961 (may not work)